Crème de foie gras
This is a rather tricky recipe in which foie gras is used to make a savoury cream, similar to a crème brulée but - of course - without sugar and without caramelizing the top. Instead, it is topped with an espuma (a light hot foam) of potatoes, garnished with crispy morsels of serrano ham.
112K 18 4
Last modified on: June 3rd 2012
Keywords for this recipe:Foie grasCreamSavouryMousseEspumaPotatoesFor 12 people, you will need:
- 0
375 g raw foie gras - 1
750 ml liquid cream - 2
6 egg yolks - 3
30 ml Brandy (Cognac or Armagnac) - 4
30 ml Port - 5
4.5 g salt - 6
1.5 g pepper - 7
3 pinches "Quatre-épices" spice blend - 8
390 g potatoes - 9 210 ml liquid cream
- 10
210 ml milk - 11
60 g butter - 12
9 slices smoked ham - 13 salt
- 14 pepper
- Total weight: 2,451 grams
How long does it take?
Time required for this recipe:
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 33 min. | 2 hours | 1 hour | 3 hours 33 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 5 min.
Pour 750 ml liquid cream, 30 ml Brandy (Cognac or Armagnac) and 30 ml Port into a pan on low heat. Add 4.5 g salt, 1.5 g pepper, 3 pinches "Quatre-épices" spice blend and 375 g raw foie gras cut into pieces.
Heat gently until the foie gras has completely melted.
Heat gently until the foie gras has completely melted.
Stage 2 - 5 min.
Blend the mixture thoroughly and check seasoning.
Stage 3 - 5 min.
Strain the resulting liquid through a sieve. Clean the pan and pour the liquid back into it.
Stage 4 - 5 min.
Add 6 egg yolks and beat thoroughly to mix well.
Stage 5 - 3 min.
Blend again briefly if necessary.
Preheat the oven to 110°C (240°F).
Preheat the oven to 110°C (240°F).
Stage 6 - 30 min.
Divide the mixture between the ramekins and put in the oven in a bain-marie (as for a crème brulée).
Stage 7 - 2 hours
As soon as the creams are cooked, remove from the oven and leave to cool to room temperature, then refrigerate for at least 2 hours.
The preparation and cooking to this stage can be done in advance, even 1 or 2 days beforehand.
The preparation and cooking to this stage can be done in advance, even 1 or 2 days beforehand.
Stage 8 - 15 min.
Peel and rinse the potatoes, then cut into thick slices.
Boil in salted water until soft.
You will need 390 g potatoes after cooking.
Boil in salted water until soft.
You will need 390 g potatoes after cooking.
Stage 9 - 5 min.
Pour 210 ml liquid cream into a pan on low heat with 210 ml milk, 60 g butter and the cooked potatoes.
Bring to the boil, then blend thoroughly.
Check seasoning.
Bring to the boil, then blend thoroughly.
Check seasoning.
Stage 10 - 10 min.
Pass the potato cream mixture through a sieve or fine strainer, then pour into a cream whipper.
Pierce 2 gas cartridges and shake well.
Note: if you have a basic cream whipper (i.e. not insulated), wrap it in a tea towel, or you risk burning yourself as the contents will be very hot.
Pierce 2 gas cartridges and shake well.
Note: if you have a basic cream whipper (i.e. not insulated), wrap it in a tea towel, or you risk burning yourself as the contents will be very hot.
Stage 11 - 5 min.
Make the crispy ham by frying morsels of serrano in a very hot frying pan without any added fat. fry on both sides until crisp.
Stage 12 - 5 min.
Assemble the creams: to each ramekin (they should be really cold), add a layer of hot espuma of potato and stick 2 pieces of ham into the top.
Serve immediately.
Serve immediately.
Remarks
You can use either cooked or raw foie gras: if you use raw, it is even better if you can season it the day before, as for the terrine of foie gras .
If you do not have a cream whipper, you can replace the espuma with a little creamy potato purée.
The creams can be served in verrines rather than ramekins for a "posh restaurant" touch.
If you do not have a cream whipper, you can replace the espuma with a little creamy potato purée.
The creams can be served in verrines rather than ramekins for a "posh restaurant" touch.
Keeping
Creams with espumas do not keep.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 6,998 Kcal or 29,299 Kj | 153 gr | 133 gr | 641 gr |
| 350 % | 59 % | 13 % | 97 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 286 Kcal or 1,197 Kj | 6 gr | 5 gr | 26 gr |
| 14 % | 2 % | 1 % | 4 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 583 Kcal or 2,441 Kj | 13 gr | 11 gr | 53 gr |
| 29 % | 5 % | 1 % | 8 % |
How much will it cost?
- For 12 people : 23.26 €
- Per person : 1.94 €
Note : These prices are only approximate.
Source
After Jean-Chrisophe Despinasse.
This recipe uses (among others)
 | Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Frozen Nougat, Moist chocolate cake, Plum and almond panna cotta, Chantilly cream, Framboisier, ... All |
 | Potatoes: You can get more informations, or check-out other recipes which use it, for example: Baked potoatoes with herb butter or cream , Late Winter Soup with Fresh Spinach, Super-green, super-thrifty soup, Potatoes with prawns, Roast potatoes "à la provençale", ... All |
 | Raw foie gras: You can check-out other recipes which use it, like for example: Small foie gras pasties, Home-made terrine of foie gras, Foie gras cured in salt, Terrine of foie gras, ... All |
 | Milk: You can get more informations, or check-out other recipes which use it, for example: Chocolate eclairs, Lemon Confectioner's Custard, Ciabatta, Muffin dough, Little vanilla, clementine and chestnut verrines, ... All |
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